Bubble and squeak
prep: 15 minutes
cook: 30 minutes
serving: 3
Nutrition Facts
each serving
KCal
328
Carbs
36.8g
fiber
8.8g
Protein
13g
Fat
12.2g
Saturates
3.1g
Sugars
11g
Salt
0.45g
Fruit/Veg Portion
1
Ingredients
all 10 types- 350g potatoes, cubed
- 1 large parsnip, peeled and cubed
- 4 tbsp milk
- 25g vegetable oil-based spread
- 1 tsp rapeseed oil
- 1 small onion, chopped
- 1 large carrot, peeled and grated
- 100g green cabbage, finely shredded
- 3 medium eggs
- freshly ground black pepper
Directions
4 steps in totalStep 1
Cook the potatoes and parsnips in boiling water, for 12-15 minutes or until tender, drain well then return to the pan. Mash with the milk and the spread until smooth, season well.
Step 2
Meanwhile, heat the oil in a medium frying pan, add the onion, carrot and cabbage and fry for 5 minutes.
Step 3
Tip into the mash, form into 3 patties then fry for 4-5 minutes turning halfway through cooking.
Step 4
Poach the eggs and serve on the bubble and squeak.
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